Mediterranean Tuna Salad (Print version)

Tuna combined with fresh vegetables, olives, and tangy lemon dressing for a quick, nutritious Mediterranean-style dish.

# Ingredient List:

→ Seafood

01 - 2 cans (5 oz each) tuna in water, drained

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup roasted red peppers, sliced
06 - 1/4 cup fresh parsley, chopped
07 - 1/4 cup fresh basil, chopped

→ Olives & Add-ins

08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tablespoons capers, drained

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - Juice of 1 lemon
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and freshly ground black pepper, to taste

→ Optional

16 - 1/4 cup crumbled feta cheese (omit for dairy-free)

# How To Make It:

01 - In a large bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, roasted red peppers, parsley, basil, olives, and capers.
02 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients. Toss gently to combine, ensuring everything is evenly coated.
04 - If using, sprinkle with crumbled feta cheese.
05 - Serve immediately, or chill for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • The lemon dressing wakes up every single ingredient and makes canned tuna taste extraordinary
  • You can throw it together in fifteen minutes flat with ingredients already in your pantry
02 -
  • I learned the hard way that oil packed tuna makes this salad too heavy and masks the vegetables
  • Letting the dressed salad rest for even ten minutes transforms it from good to absolutely incredible
03 -
  • Use a microplane to grate the garlic into the dressing for the smoothest texture
  • Taste your olives and capers first so you know how much salt to add

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